Instructions

1. Finely chop the onion and garlic. Cut the aubergine into bite-sized pieces.
2. Chop the carrot and red pepper.
3. Heat half of the oil in a large casserole dish over low heat, then brown the aubergine pieces all over. Scatter half of the cumin seeds on them half way through frying.
4. Transfer the aubergine to a plate, then heat the remaining oil and gently fry the onion and garlic until translucent. Add the carrot and red pepper pieces. Stir for a couple of minutes.
5. Add the ground spices and the tomato purée. Stir for a minute, then add the chopped tomatoes and passata. Add enough water to cover the veggies well, then season with salt and pepper. Add the star anise, bay leaf and cinnamon stick. (Add about a quarter of a preserved lemon if you like.)
6. Bring to the boil, cover with the lid and gently simmer for 15 minutes.
7. Put back the aubergine pieces and cook for another 10 minutes.
8. Add the chickpeas and cook for another 5 minutes.
9. Stir in the chopped parsley and a drop of lemon juice just before serving. (Don't forget to remove the cinnamon stick, bay leaf and star anise.)